A little bit of everything

Classics, Recalibrated: Portobello Pizzas!

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Yum, yum, yum, yum, yum. These healthy takes on the classic pizza  are DE-LIC-IOUS, and I’m already thinking about making them again tonight. The mushrooms act like a perfect crust while providing that delicious meaty flavour, and they don’t give you that stuffed, that-crust-was-too-thick feeling that pizza sometimes does.

We had them as appetizers, but it was unanimous that we all could have eaten three or four and made them the main dish of the meal. And on top of it all, they were so simple! I started and was finished in 20 minutes. I mean c’mon, you can’t go wrong with these! And you can pat yourself on the back for making a small change to eat healthier and cleaner.

The Ingredients:

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These beauties are the star of the dish

  • Large portobello mushrooms

And your favourite pizza toppings. I used:

  • Tomato Sauce
  • Tomato Slices
  • Spinach
  • Cheese
  • Fresh Basil, finely chopped
  • Optional: Some type of meat (e.g. salami, pepperoni, or your leftover ham or roast beef from last night!)

The Recipe:

Preheat your oven broiler.

Wash the mushrooms, and cut out the stems and the gills (this is easy to do by just cutting around the edge and then scraping it out with a spoon).

Next, drizzle the mushrooms with a bit of olive oil and salt and pepper, place on a baking sheet (don’t use the parchment paper, though; I discovered it burns – quickly – under the heat of the broiler…oops) and broil for 2 minutes.

Take the mushrooms out and fill them up with your toppings. I began with the sauce, then the meat, spinach, tomato slices, cheese, and lastly the fresh basil on top.

Pop back into the broiler for 4-5 minutes until the cheese is bubbly, and you’re done!

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See, simple! And just so good.

I’m really liking taking classic dishes and turning them into healthy versions like these portobello pizzas or my cauliflower mac-and-cheese. I really try to live clean and healthy, but like anyone I also love to eat those delicious indulgences, so making them into healthy alternatives is truly a win-win situation.

Maybe this is the start of a trend for me, guess we’ll just have to wait and see. =)

Thanks guys!

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